Studi Eksperimental Pengering Kulit Kopi Dengan Pompa Kalor Siklus Tertutup

Abstract

Each level of water and humidity in agricultural products will encourage the rapid development of microbial metabolic activity, leading to a decrease in product quality. To maintain the quality of these products, one preservation method is drying. This research aims to dry 2000 grams of coffee husks. The drying research is tested to reduce the water content of the coffee husks from 85% to 4% using a heat pump system. Measuring instruments are placed at testing points, including temperature, pressure, air velocity, voltage, and current strength meters, the mass being dried, and solar radiation. Measurements are taken at 10-minute intervals. This system requires air input that passes through the evaporator with relatively low humidity and is assisted by a fan to draw air from the drying chamber directed to the condenser for heating. The air passing through the condenser is pushed by a fan towards the drying chamber. The test results show that the coffee husks dried over 6 hours of drying. During the testing, the inlet temperature to the drying chamber varied between 40.6°C-52.8°C and the air humidity also varied between 22.1%-32.5%. The results showed that the average Coefficient of Performance (COP) during testing was 3.2, the drying rate was 1.5636 grams/hour, and the SMER was 0.084078 kg/kWh.